This is a very hearty vegan/vegetarian Indian dish that I love to cook when I'm in need of both dinner and some leftovers for lunch. Serve it up with some naan slathered with ghee (or not, you vegan). Heaven!
- 1 1/2 cups red lentils
- 4 cups water
- 1 teaspoon turmeric
- 1 tablespoon panch phoran (recipe)
- 1 large onion, medium dice
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (or to taste)
- 1 teaspoon minced ginger)
- 28 ounce can diced tomatoes with juice
- 1 head cauliflower, cut into small florets
Pick over and rinse the lentils and add them to a medium saucepan with water and turmeric. Bring to a boil, then reduce heat and simmer, uncovered, until the lentils are tender, about 25 minutes.
While the lentils are cooking, heat a large saucepan or medium stock pot with oil. Add the panch phoran and stir until you hear seeds start to pop. Then add the onion, garlic, red pepper and ginger. Sauté about 5 minutes until the onions are soft and translucent. Stir in the tomatoes and cauliflower. Reduce heat to medium, cover and cook until the cauliflower is just tender, about 10 minutes.
Stir in cooked lentils, check seasoning, and simmer for 10 more minutes.